Highly concentrated liquid purified pectolytic enzymes preparation high in side activities with enhanced efficiency for white and rosé juices, and wines on a wide range of pH and temperature.
- LAFAZYM™ 600 XL ICE is a very robust enzymatic preparation allowing fast depectinisation within a wide range of pH (2.9 - 4.0) and temperature (5°C to 55°C / 41°F- 131°F).
- Allows the depectinization of grape musts from difficult varieties (Chardonnay, Pinot Gris, Sauvignon, Ugni Blanc, Muscats…).
- Significantly improves lees compaction.
- Purified from cinnamoyl esterase, LAFAZYM™ 600 XL ICE limits the formation of vinylphenols (from free phenolic acids in grape juice) thus preventing a negative impact on wine aroma.
- Very suitable for the fast depectinization prior to flotation as well as before or after centrifugation.
- Increases pressing and clarification yields of thermo-treated red grape must.
DOSAGE:
The dosage must be adapted taking into consideration the grape variety (juice that is easy or difficult to clarify), ripeness, targeted turbidity and sanitary state of the grapes.
• 0.5 to 2 mL/hL for must settling and clarification of freerun and press juices.
• 1 to 2 mL/hL for fast depectinisation prior to flotation
USA Regulation 27 CFR 24.246 No Specific TTB Limitation
